Step 1

Wash 700-750 grams of chicken, skin out and curry cut pieces. Set aside and allow water to drip completely.

Step 2

Peel skin of 3-4 medium size onions, 1 big garlic pod (about 20 -25 medium size garlic cloves) and 2” inch ginger.

Step 3

In a mixer jar / blender garlic, ginger, onions, ½ Tsp of turmeric powder and 2 Tbsp of coriander leaves.

Step 4

Blend to a smooth paste without adding any water.

Step 5

Take a pressure cooker, add 1.5 Tbsp of cooking oil and 1.5 to 2 Tbsp of butter.

Step 6

When butter melts completely, add the above blended onion ginger garlic masala paste.

Step 7

Saute for 3-4 minutes on a medium heat till raw smell goes off completely and nice aroma wafts.

Step 8

Now add in chicken pieces, 1 tsp salt and ½ Tsp of turmeric powder and mix well.

Step 9

Cook on a medium heat till chicken releases water completely, this may take approximately about 8 to 10 minutes.

Step 10

Whilst in a non-stick pan, on a medium to low flame dry roast 2.5 Tbsp red chilli powder and 3 Tbsp coriander powder till you get pungent smell of the powders. Be careful not to burn the spices. Once done, turn off the stove and immediately transfer into to the same mixer jar / blender (used earlier).

Step 11

Add 2 medium to small tomatoes into the same mixer jar / blender.

Step 12

Blend to a smooth paste, a red colour masala paste is ready.

Step 13

Now add this red masala into the chicken and mix well.

Step 14

Rinse the mixer jar/ blender with ½ cup water and add this into the chicken.

Step 15

Let chicken continue to cook on medium heat.

Step 16

Meanwhile, in the same non-stick pan, heat ½ Tsp of oil.

Step 17

Add cardamom, cloves, cinnamon stick, poppy seeds (kus kus) and roast for a minute.

Step 18

Now add 1/3 cup of fresh grated coconut and roast along with spices for 2-3 minutes on a low heat.

Step 19

Transfer all the roasted spices and coconut into the same mixer jar / blender.

Step 20

Blend this into a very smooth and fine paste by adding little water gradually.

Step 21

Add this coconut masala paste into the cooking chicken and mix well everything.

Step 22

Add blender rinsed water about ½ cup and 1750 ml of water. You can adjust water later, if required.

Step 23

Now add 2 -2.5 Tsp of salt as per taste.

Step 24

Cover the pressure cooker and bring it to 1 whistle. Alternatively, you can also cover a lid and cook for about 10 minutes on medium heat or till it comes to rolling boiling.

Step 25

Turn off the stove. Allow pressure to release on its own, open lid, stir well and serve.

Step 26

Serve Koli saaru with Ragi mudde and steamed rice.